Chef Unrestricted
Elissa Dunlap
Raspberry-Orange Panna Cotta
Mmm treats...they can be hard to resist and even longed for. Especially if you're avoiding certain foods. With more and more research pointing to sugar as something to limit for better health, giving treats a makeover may help us with the transition.
Panna cotta means "cooked cream" in Italian and the dessert is typically an eggless custard. How can a custard be made without eggs, you ask? It's set using gut friendly gelatin. And I've created this one to be dairy free by using satiating coconut milk.
The combination of raspberries, orange and real vanilla is a beautiful thing. If you're a seasoned no-sugar eater, this will be naturally sweet enough for you. But you can add some honey or maple (not refined sugars) if you want it a touch sweeter. With just enough gelatin to hold it together but still keep it dreamily creamy, this treat may take you to a happy place;)
Mmm treats...they can be hard to resist and even longed for. Especially if you're avoiding certain foods. With more and more research pointing to sugar as something to limit for better health, giving treats a makeover may help us with the transition.
Panna cotta means "cooked cream" in Italian and the dessert is typically an eggless custard. How can a custard be made without eggs, you ask? It's set using gut friendly gelatin. And I've created this one to be dairy free by using satiating coconut milk.
The combination of raspberries, orange and real vanilla is a beautiful thing. If you're a seasoned no-sugar eater, this will be naturally sweet enough for you. But you can add some honey or maple (not refined sugars) if you want it a touch sweeter. With just enough gelatin to hold it together but still keep it dreamily creamy, this treat may take you to a happy place;)
Raspberry-Orange Panna Cotta
Created by Elissa Dunlap
Yield: 4, 1/2 cup servings
Time: 30 minutes plus 4 hours chilling time
Created by Elissa Dunlap
Yield: 4, 1/2 cup servings
Time: 30 minutes plus 4 hours chilling time
2 Tb. Cold Water
1 ½ tsp. Powdered Gelatin 1 can of Coconut Milk (13.5 oz.) 2/3 C. Fresh or Frozen Raspberries (approx. 3 oz. wt.) Zest of ¼ of an Orange 1” length of Vanilla Bean or 1 tsp. Vanilla extract 1/16 tsp. Salt 4 tsp. Honey or Maple, optional Place the cold water in a small bowl or ramekin and sprinkle the gelatin over the water. Let sit until gelatin no longer looks dry (called “blooming”). Set aside. In a small pot, add the coconut milk with the raspberries and the orange zest. Split the vanilla bean, lengthwise, with a small paring knife and scrape the inside to gather all of the tiny black seeds. Add the seeds and the bean to the pot (or add the vanilla extract, if subbing) along with the salt. Bring mixture to a simmer, stirring occasionally, for 2-3 minutes. Remove from the heat. Remove the vanilla bean pod. Stir in the gelatin mixture and the honey, if using, and pour mixture into a blender or food processor. Pulse to puree the raspberries. Strain mixture using a fine mesh strainer set over a container with a pouring spout. Press mixture with a rubber spatula to remove raspberry seeds and zest. Pour strained mixture into 4 serving cups such as ramekins, small mason jars or if you’re feeling fancy-champagne coupe glasses;) Chill at least 4 hours or overnight. |